Seafood HACCP Course Schedule 214 Efferson Hall, LSU Campus February 2-4, 2010
Tuesday – February 2, 2010		Registration Form
8:00-8:15 AM	Registration
8:15-8:30 AM	Welcome, Course Introduction and Objectives – Lampila	Where to Stay
8:30-9:30 AM	Hazards (Biological, Chemical and Physical) – Lampila
9:30-10:00 AM	Prerequisite Programs and HACCP Preliminary Steps – LeRay	Where to Eat
10:00-10:15 AM	Break
10:15-10:45 AM	Hazard Analysis/Commercial Processing Examples – Estavan
10:45-12:00 PM	Principle 1: Hazard Analysis and Preventive Measures – Bankston
12:00-1:15 PM	Lunch
1:15-2:00 PM	Hand washing demonstration – Gutierrez
2:00-2:45 PM	Principle 2: Identification of Critical Control Points – Gutierrez
2:45-3:30 PM	Principle 3: Establishing Critical Limits – Lampila
3:30-4:15 PM	Principle 4: Critical Control Point Monitoring – LeRay
4:15-4:45 PM	Principle 5: Corrective Actions –Estavan
Wednesday – February 3, 2010
8:00-9:15 AM	Principle 6: Verification –Estavan
9:15-10:00 AM	Principle 7: Record Keeping Procedures -Lampila
10:00-10:15 AM	Lab Testing – M. Gutierrez
10:15-12:15 AM	Overview of FDA Seafood HACCP Regulation – LeRay
12:15-1:15 PM	Lunch
1:15-2:15 PM	Proper Handling of Oysters - Lopinto
2:15-2:30 PM	Sources of Information on Preparing HACCP Plans – Lampila/Estavan
2:30-2:45 PM	Break
2:45-5:00 PM	Review and Preparation for Developing HACCP Plans: Work Session
Thursday – February 4, 2010
8:00-11:45 AM	Work Sessions: Finalize and presentation of HACCP Plans – ALL
11:45-1:00 PM	Lunch
Afternoon	Wrap-up and Adjourn